Does anyone know what are the effects of microwave cooking on the nutrient
profile of food?

I remember reading some where that steaming is the least nutrient destructive
cooking method and microwave cooking is the most nutrient destructive.
Something like 80-90% of the nutrients are destroyed. Obviously some nutrients are
more resilient than others.

On that note, is reheating food for 2-4 min on High nutrient depleting as
well?

Alex